Put 1 cup of rice (preferably the sticky one), 1 tsp of salt and 2 cups of water into a pot. Bring to a boil, let boil for about a minute, cover and let simmer on very low for 10 more minutes. Let rest 20 minutes with the heat turned off. Add some water plus about 250 ml of cocos milk and 2 tsp of hon dashi (miso is okay too) disolved in, again, 500 ml of hot water. Let boil for a few minutes and watch it. Stir frequently rice burn very easily. Let simmer for 20 more minutes, adding water if the consistence gets too thick. Serve in a bowl and season with a little soy sauce and sesame oil. Sprinkle with chopped spring onions/scallions and perhaps a few thin slices of ginger on top.